Wednesday, 27 March 2013

family recipe no 2 (adopted actually)

A Vindaloo is not something that is part of a north Indian kitchen's repertoire.  However  a true blue Singaporean eats just about anything and I do love to cook and feed people so.....
It also helps when you have family that loves to eat. This recipe has been adapted from one of my mothers recipe books but I cannot find this author anywhere on the net to give credit where it is due. There are alot of vindaloo variations but I really like this one best as its simple with not so many complex flavours. It can be fiery, depending on how many chillies you add.

Pork Vindaloo
1 kilo of pork - cubed ( I use the hind leg or shoulder )

Step 1 -Dry Ingredients - dry roast all these and blend
chillies de-seeded
2 tablespoons of cumin seeds
2 tablespoons of coriander seeds
1 1/2 teaspoons of black peppercorns
25 dried red chillies - take out seeds.  You can use as little or as much as you want.  but at least do 10 minimum.  You cannot substitute fresh chillies as its just not the same. Do not however use the dried tiny chillies (chili padi) or thai chillies) as those are very very hot.

Step 2- Blend together to form a paste
2 inches of ginger
8 pieces of garlic

grinding the spices
step 3- take all of the ingredients in step 1 that have been dry roasted and ground, plus the step 2 ingredients, the ginger & garlic paste and add to this the following 2 ingredients.
10 tablespoons rice or distilled white vinegar
1 teaspoon of salt
Mix all this to form a paste.

Next step

2 red onions - sliced and saute till brown.  set aside to cool a bit.

to marinate
Mix the paste with the pork pieces, add in the fried onions.
mix well and if you want to freeze it now go ahead, if not leave to marinate for minimum 2 hours
Empty all contents into a hot pan,  stir, add a bit of water and lower heat and cover your pot and let simmer.  stir occasionally. if it looks too dry,
pork cooking
and the meat isn't cooked, add a bit of water and let it cook more. after 35 - 45 mins if meat is almost done, remove cover and let liquid dry up.  it should take another 10 mins or so to dry up.  taste and adjust salt if required.
can also be frozen after cooking!

Fiery Pork Vindaloo

*Note: cooking time will vary depending on the texture and cut of meat.  timing is approximate and I expect anyone attempting my recipes to use a healthy dose of common sense as well.*

No comments:

Post a Comment